Pumpkin Cinnamon Rolls with Salted Maple Cream Cheese
Ingredients
Dough
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 1/4 oz packet of instant yeast
- 1/2 cup pumpkin puree
- 1/4 cup coconut cream or coconut oil
- 1 tsp pumpkin spice
- 3 1/2 cups all-purpose flour or bread flour
- 1/2 tsp salt
Filling
- 2/3 cup dark brown sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tbsp coconut cream, butter, or coconut oil
Frosting
- 4 oz of plain vegan cream cheese, at room temperature
- 3 tbsp maple syrup
- 1/4 tsp cinnamon
- 1/4 tsp salt
Preparation
In a mug, mix almond milk and maple syrup, and microwave for 45 seconds until warm. Add yeast, mix, and let sit for 5 minutes.
In a large mixing bowl, combine pumpkin, coconut cream, and yeast mixture. Stir well. Mix in pumpkin spice, salt, and flour, and fold ingredients to form a dough.
Knead the dough on a floured surface for 5 to 8 minutes until smooth and slightly sticky. Leave the dough in the bowl, cover with a cloth napkin, and let it rise for 1 hour.
While the dough rises, prepare the filling by mixing dark brown sugar, pumpkin pie spice, cinnamon, and coconut cream.
Once the dough has doubled in size, transfer it to a floured surface and roll it out into a thin rectangle. Spread coconut cream over the dough, then sprinkle the cinnamon sugar mixture evenly.
Roll up the dough tightly into a log shape and cut into 12 equal rolls. Place the rolls in a greased 9x13 inch pan with space in between. Let them rise for 30 minutes.
Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20 minutes.
Prepare the frosting by whisking together vegan cream cheese, maple syrup, cinnamon, and salt until smooth.
Once the rolls are baked, let them cool for 10 minutes. Spread the frosting over the rolls and enjoy.
